Sustainable Cooking Practices – MCQs – Culinary Arts

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1. What does sustainable cooking primarily aim to achieve?





2. Which practice is considered sustainable in cooking?





3. Farm-to-table concept promotes:





4. Which energy source is considered more sustainable for cooking?





5. Reducing food waste is important because:





6. What is the best way to minimize water waste in the kitchen?





7. Which type of seafood is more sustainable?





8. What does “organic” mean in sustainable cooking?





9. Which is a benefit of plant-based meals for sustainability?





10. Which practice helps reduce carbon footprint in cooking?





11. Food miles refer to:





12. Which cooking method is more energy-efficient?





13. A zero-waste kitchen focuses on:





14. Which oil is more sustainable in terms of environmental impact?





15. Which type of packaging supports sustainability?





16. Seasonal cooking means:





17. Which appliance is more energy-efficient for reheating food?





18. Meatless Monday campaign promotes:





19. Sustainable fisheries certification includes:





20. The main greenhouse gas produced by food waste in landfills is:





21. Which is a sustainable protein alternative?





22. Which ingredient is considered “low-impact” for sustainable cooking?





23. Induction cooktops are considered sustainable because:





24. Which practice reduces packaging waste?





25. Food preservation methods like pickling and fermenting contribute to sustainability by:





26. Which is more sustainable:





27. What is the best practice for leftover food?





28. “Nose-to-tail” cooking refers to:





29. Which type of lighting is more sustainable in kitchens?





30. A sustainable kitchen layout should include:





31. Which of the following is NOT a principle of sustainable cooking?





32. Composting converts food scraps into:





33. Why is beef considered less sustainable than chicken?





34. What does “energy-efficient cooking” involve?





35. Which certification ensures sustainable agricultural practices?





36. Greywater in kitchens refers to:





37. The 3Rs in sustainability stand for:





38. Which practice conserves energy in cooking?





39. Food labeling for sustainability often includes:





40. Hydroponic farming contributes to sustainability by:





41. Which is a sustainable choice for bottled water?





42. Which factor contributes most to a restaurant’s food waste?





43. Which type of farming supports sustainability?





44. Why is plant-based milk considered more sustainable than dairy?





45. Food dehydration is a sustainable practice because it:





46. Smart kitchen devices support sustainability by:





47. Which is the most sustainable sweetener?





48. A sustainable menu should focus on:





49. Which action reduces carbon emissions in transportation of food?





50. The ultimate goal of sustainable cooking is to:





 Core Culinary Subjects

  1. Introduction to Culinary Arts – MCQs – Culinary Arts

  2. Food Preparation & Cooking Techniques – MCQs – Culinary Arts

  3. Knife Skills and Safety – MCQs – Culinary Arts

  4. Culinary Terminology – MCQs – Culinary Arts

  5. Garde Manger (Cold Kitchen) – MCQs – Culinary Arts

  6. Soups, Stocks & Sauces – MCQs – Culinary Arts

  7. Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts

  8. Vegetable & Starch Cookery – MCQs – Culinary Arts

  9. Baking & Pastry Arts – MCQs – Culinary Arts

  10. International Cuisine – MCQs – Culinary Arts

  11. Regional/Local Cuisine – MCQs – Culinary Arts

  12. Modernist/Contemporary Cuisine – MCQs – Culinary Arts

 Baking and Pastry Specialization

  1. Fundamentals of Baking – MCQs – Culinary Arts

  2. Pastry Techniques – MCQs – Culinary Arts

  3. Bread Making & Artisan Breads – MCQs – Culinary Arts

  4. Cake Decorating – MCQs – Culinary Arts

  5. Chocolate and Confectionery Arts – MCQs – Culinary Arts

  6. Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

  1. Menu Planning and Design – MCQs – Culinary Arts

  2. Food Costing and Control – MCQs – Culinary Arts

  3. Inventory & Purchasing Management – MCQs – Culinary Arts

  4. Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts

  5. Restaurant & Kitchen Operations – MCQs – Culinary Arts

  6. Hospitality and Customer Service – MCQs – Culinary Arts

  7. Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts

  8. Bar and Beverage Management – MCQs – Culinary Arts

 Business & Management in Culinary

  1. Culinary Entrepreneurship – MCQs – Culinary Arts

  2. Hospitality Management – MCQs – Culinary Arts

  3. Catering and Event Planning – MCQs – Culinary Arts

  4. Marketing for Food & Hospitality – MCQs – Culinary Arts

  5. Human Resources in Hospitality – MCQs – Culinary Arts

  6. Financial Management for Culinary Professionals – MCQs – Culinary Arts

 Nutrition and Health

  1. Nutrition and Menu Planning – MCQs – Culinary Arts

  2. Dietary and Special Needs Cooking – MCQs – Culinary Arts

  3. Food Allergies and Intolerances – MCQs – Culinary Arts

  4. Sustainable Cooking Practices – MCQs – Culinary Arts

 Other Essential Courses

  1. Culinary Math – MCQs – Culinary Arts

  2. Food Science and Technology – MCQs – Culinary Arts

  3. Culinary History and Culture – MCQs – Culinary Arts

  4. Internship / Industry Placement – MCQs – Culinary Arts

  5. Capstone Project or Culinary Portfolio – MCQs – Culinary Arts